Advertisement

A Competitive Colorimetric Immunosensor for Detection of Tyramine in Fish Samples

  • Siriwan TeepooEmail author
  • Anchisa Promta
  • Pongsathon Phapugrangkul
Article
  • 12 Downloads

Abstract

Tyramine is a naturally occurring monoamine compound produced from decarboxylation of the amino acid tyrosine by monoamine oxidase. Foodstuffs containing considerable amounts of tyramine include fish, fermented food, and other dairy products. High levels of tyramine in food samples cause toxic effects such as migraine, tachycardia, and vomiting. Therefore, sensitive methods are required to monitor and detect tyramine. Here, a competitive colorimetric immunosensor was developed for ultrasensitive detection of tyramine in fish samples. Tyramine-bovine serum albumin was coated on a microplate and introduced as an analyze competitor. Competitive assays were achieved by incubating free tyramine and horseradish peroxidase (HRP)–labeled monoclonal anti-tyramine antibodies. After the competitive reaction, captured HRP catalyzed the oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) in the presence of hydrogen peroxide (H2O2) to produce color responses. The competitive colorimetric immunosensor showed good performance with low detection limit (2 ng/mL), wide linear range (from 5 to 40 ng/mL), high precision (% RSD = 3), and good selectivity in tyramine detection. Applicability of the proposed immunosensor was evaluated by analyzing tyramine in fish samples. Detection of tyramine in real samples showed good recovery and corroboration with the HPLC method. Results indicated that this method can be successfully used for analysis and safety control of tyramine in food samples.

Keywords

Tyramine Competitive immunosensor Colorimetric method Fish sample 

Notes

Funding

This study was supported financially by Government Statement 2015 (NRMS no. 2558A16502264).

Compliance with Ethical Standards

Conflict of Interest

Siriwan Teepoo declares that she has no conflict of interest. Anchisa Promta declares that she has no conflict of interest. Pongsathon Phapugrangkul declares that he has no conflict of interest.

Ethical Approval

No studies with human participants or animals were performed by any of the authors.

Informed Consent

Not applicable.

References

  1. Aizawa H, Tozuka M, Kurosawa S, Kobayashi K, Reddy SM, Higuchi M (2007) Surface plasmon resonance-based trace detection of small molecules by competitive and signal enhancement immunoreaction. Anal Chim Acta 591:191–194CrossRefGoogle Scholar
  2. Apetrei IM, Apetrei C (2013) Amperometric biosensor based on polypyrrole and tyrosinase for the detection of tyramine in food samples. Sensors Actuators B Chem 178:40–46CrossRefGoogle Scholar
  3. Apetrei IM, Apetrei C (2015) The biocomposite screen-printed biosensor based on immobilization of tyrosinase onto the carboxyl functionalised carbon nanotube for assaying tyramine in fish products. J Food Eng 149:1–8CrossRefGoogle Scholar
  4. Coton E, Coton M (2005) Multiplex PCR for colony direct detection of Gram-positive histamine- and tyramine-producing bacteria. J Microbiol Methods 63:296–304CrossRefGoogle Scholar
  5. EFSA (2011) Scientific opinion on risk based control of biogenic amine formation in fermented foods. EFSA J 9:1–92Google Scholar
  6. Gardner DM, Shulman KI, Walker SE, Tailor SAN (1996) The making of a user friendly MAOI diet. J Clin Psychiatry 57:99–104Google Scholar
  7. Ginterová P, Marák J, Stanová A, Maier V, Sevcík J, Kaniansky D (2012) Determination of selected biogenic amines in red wines by automated on-line combination of capillary isotachophoresis–capillary zone electrophoresis. J Chromatogr B 904:135–139CrossRefGoogle Scholar
  8. González-Jiménez M, Arenas-Valgañón J, García-Santos MP, Calle E, Casado J (2017) Mutagenic products are promoted in the nitrosation of tyramine. Food Chem 216:60–65CrossRefGoogle Scholar
  9. Halasz A, Barath A, Sarkadi LS, Holzapfel W (1994) Biogenic amines and their production by microorganisms in food. Trends Food Sci Technol 5:42–49CrossRefGoogle Scholar
  10. Huang KJ, Jin CX, Song SL, Wei CY, Liu YM, Li J (2011a) Development of an ionic liquid-based ultrasonic-assisted liquid–liquidmicroextraction method for sensitive determination of biogenic amines: Application to the analysis of octopamine, tyramine and phenethylaminein beer samples. J Chromatogr B 879:579–584CrossRefGoogle Scholar
  11. Huang J, Xing X, Zhang X, He X, Lin Q, Lian W, Zhu H (2011b) A molecularly imprinted electrochemical sensor based on multiwalled carbon nanotube-gold nanoparticle composites and chitosan for the detection of tyramine. Food Res Int 44:276–281CrossRefGoogle Scholar
  12. Kim MJ, Kim KS (2014) Tyramine production among lactic acid bacteria and other species isolated from kimchi. LWT Food Sci Technol 56:406–413CrossRefGoogle Scholar
  13. Ladero V, Calles-Enriquez M, Fernandez M, Alvarez MA (2010a) Toxicological effects of dietary biogenic amines. Curr Nutr Food Sci 6:145–156CrossRefGoogle Scholar
  14. Ladero V, Martínez N, Martín MC, Fernández M, Alvarez MA (2010b) qPCR for quantitative detection of tyramine-producing bacteria in dairy products. Food Res Int 43:289–295CrossRefGoogle Scholar
  15. Leuschner RG, Heidel M, Hammes WP (1998) Histamine and tyramine degradation by food fermenting microorganisms. Int J Food Microbiol 39:1–10CrossRefGoogle Scholar
  16. Liu SJ, Xu JJ, Ma CL, Guo CF (2018) Comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC. Food Chem 266:275–283CrossRefGoogle Scholar
  17. Majer-Baranyi K, Zalán Z, Mörtl M, Juracsek J, Szendro I, Székács A, Adányi N (2016) Optical waveguide lightmode spectroscopy technique-based immunosensor development for aflatoxin B1 determination in spice paprika samples. Food Chem 211:972–977CrossRefGoogle Scholar
  18. McCabe-Sellers BJ, Staggs CG, Bogle ML (2006) Tyramine in foods and monoamine oxidase inhibitor drugs: a crossroad where medicine, nutrition, pharmacy, and food industry converge. J Food Compos Anal 19:S58–S65CrossRefGoogle Scholar
  19. Merola G, Martini E, Tomassetti M, Campanella L (2014) New immunosensor for -lactam antibiotics determination in river waste waters. Sensors Actuators B Chem 199:301–313CrossRefGoogle Scholar
  20. Papageorgiou M, Lambropoulou D, Morrison C, Namieśnik J, Płotka-Wasylka J (2018) Direct solid phase microextraction combined with gas chromatography –mass spectrometry for the determination of biogenic amines in wine. Talanta 183:276–282CrossRefGoogle Scholar
  21. Parchami R, Kamalabadi M, Alizadeh N (2017) Determination of biogenic amines in canned fish samples usinghead-space solid phase microextraction based on nanostructuredpolypyrrole fiber coupled to modified ionization region ion mobility spectrometry. J Chromatogr A 1481:37–43CrossRefGoogle Scholar
  22. Pei X, Zhang B, Tang J, Liu B, Lai W, Tang D (2013) Sandwich-type immunosensors and immunoassays exploiting nanostructure labels: a review. Anal Chim Acta 758:1–18CrossRefGoogle Scholar
  23. Ricci F, Volpe G, Micheli L, Palleschi G (2007) A review on novel developments and applications of immunosensors in food analysis. Anal Chim Acta 605:111–129CrossRefGoogle Scholar
  24. Sánchez-Paniagua López M, Redondo-Gómez E, López-Ruiz B (2017) Electrochemical enzyme biosensors based on calcium phosphate materials for tyramine detection in food samples. Talanta 175:209–216CrossRefGoogle Scholar
  25. Schipper EF, Bergevoet AJH, Kooyman RPH, Greve J (1997) New detection method for atrazine pesticides with the optical waveguide Mach-Zehnder immunosensor. Anal Chim Acta 341:171–176CrossRefGoogle Scholar
  26. Tabanelli G, Coloretti F, Chiavari C, Grazia L, Lanciotti R, Gardini F (2012) Effects of starter cultures and fermentation climate on the properties of two types of typical Italian dry fermented sausages produced under industrial conditions. Food Control 26:416–426CrossRefGoogle Scholar
  27. Vieira CP, Costa MP, Silva VLM, Vieira CP, Costa MP, Silva VLM, Frasao BS, Aquino LFM, Nunes YEC, Conte-Junior CA (2017) Development and validation of RP-HPLC-DAD method for biogenic amines determination in probiotic yogurts. Arab J Chem In pressGoogle Scholar
  28. Yassoralipour A, Bakar J, Rahman RA, Bakar FA (2012) Biogenic amines formation in barramundi (Lates calcarifer) fillets at 8 °C kept in modified atmosphere packaging with varied CO2 concentration. LWT Food Sci Technol 48:142–146CrossRefGoogle Scholar
  29. Yongmei L, Xin L, Xiaohong C, Mei J, Chao L, Mingsheng D (2007) A survey of biogenic amines in Chinese rice wines. Food Chem 100:1424–1428CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media, LLC, part of Springer Nature 2019

Authors and Affiliations

  • Siriwan Teepoo
    • 1
    Email author
  • Anchisa Promta
    • 1
  • Pongsathon Phapugrangkul
    • 2
  1. 1.Department of Chemistry, Faculty of Science and TechnologyRajamangala University of Technology ThanyaburiPathum ThaniThailand
  2. 2.Thailand Institute of Scientific and Technological ResearchPathum ThaniThailand

Personalised recommendations